"enterotoxigenic" - 1 õppematerjal

Liha töötlemine

strains of E. coli. Proper food-processing techniques (heat- Most E. coli isolated from the environ- ing, cooling, chemical treatment of foods, ment are not pathogenic. However, there are etc.) will control this fragile organism. Its six classes of pathogenic and diarrheagenic prevalence as a food-borne pathogen can E. coli. They are enterohemorrhagic (EHEC), be attributed to post-processing contamina- enterotoxigenic (ETEC), enteroinvasive tions of food. Again, good sanitation and (EIEC), enteroaggregative (EaggEC), entero- hygiene should reduce the incidence of this pathogenic (EPEC), and diffusely adherent organism in our food supplies. Because of (DAEC) E. coli. increased outbreaks and cases related to this EHEC or enterohemorrhagic E.coli was organism, much research is being conducted first identified as a human pathogen in 1982.